Thursday, November 10, 2011

Most of you know that New Mexico is known for its Hatch Green Chilies. Now I am no expert on the varieties, but I do know they have a mild, medium, and hot(which is very hot according to Bill). So trying to be good citizens :-), we bought a bushel of the mild green chilies and a few pounds of the hot chilies.

Now to tell you how much this is the thing to do, every store, roadside vendor and the very few fruit and vege stands around here have their own roasters( I should have taken a picture). Including Wal-Mart.

Back to my story. We bought a whole bushel of mild chilies and decided to save money and roast them ourselves on our barbque. It took forever. We took 2 and a half days to do it, since it took awhile to roast, bag, and seal them. Now when you bags them(as we were told to do), you don't take off the skins. You wait till your ready to use them. It is a lot easier to remove the skins that way. So now we have a freezer full of green chilies that should last us the whole year. But the way we put them in everything, I'm not so sure. So I'm going to start posting a few recipes for awhile that were sucesses with the chilies. This was a huge favorite with our family. Enjoy!

Dice up small 6 to 8 potatos. Boil in just enough water to cover and add some chicken bollioun to the water. Cook till soft. I take a little bit of the water out, but not to much. Mash lightly. You still want some small chuncks, but the potatos help thicken the soup. Add 1 quart of half and half. Then add 2 lbs. Velveeta cheese that has been cubed to help it melt faster. At this time also add the bacon and onion mixture. At this time also add 6 to 8 fresh skinned,seeded,and chopped Hatch Green Chilies. Keep stirring until the cheese is all melted. At this time add salt and pepper to taste, and if you feel it is a little thin, you can add some cornstarch. Now go get a bowl and enjoy.